Bourbon Ham Balls

• 2 pounds fully cooked boneless ham
• 1 thick boneless pork loin chop (8 ounces)
• 1/2 pound bacon strips
• 1 cup panko (Japanese) bread crumbs
• 1 cup 2% milk
• 2 large eggs, lightly beaten
• Oil for frying
• 1-1/2 cups packed brown sugar
• 1/2 cup white vinegar
• 1/2 cup bourbon
• 2 teaspoons spicy brown mustard

1. Cut ham, pork chop and bacon into 1-in. pieces; arrange in a single layer in a foil-lined 15x10x1-in. pan. Freeze 30 minutes or until partially frozen.
2. Preheat oven to 350u0b0. Transfer meat to a food processor in batches; pulse until coarsely ground, 20-24 pulses. In a large bowl, combine bread crumbs, milk and eggs. Add pork mixture; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
3. In a large skillet, heat 1/4 in. of oil over medium heat. Add ham balls in batches; cook 3-4 minutes or until cooked through, turning occasionally. Remove from pan; drain on paper towels.
4. In a large bowl, whisk sauce ingredients; reserve 1 cup for serving. Add ham balls to remaining sauce, a few at a time, allowing ham balls to soak 1-2 minutes. Transfer ham balls to a foil-lined 15x10x1-in. baking pan. Bake 15-20 minutes or until heated through, brushing occasionally with remaining sauce from soaking. Serve with reserved sauce.

ham, pork loin chop, bacon, bread crumbs, milk, eggs, brown sugar, white vinegar, bourbon, brown mustard

Taken from www.tasteofhome.com/recipes/bourbon-ham-balls/ (may not work)